Chicken pa nang –If you’re in the mood for a flavorful dish that will transport your taste buds straight to Thailand, look no further than this incredible Panang Chicken Curry. The blend of aromatic spices and coconut milk creates a rich and creamy sauce that perfectly coats tender chicken. Let’s dive into the recipe!
The Best Thai Panang Chicken Curry
This dish is not only delicious but also relatively easy to make. Perfect for a weeknight dinner or impressing guests, Panang Curry is a beloved dish that combines the depth of Thai flavors with the comfort of a home-cooked meal.
Ingredients
- 1 lb (450 g) chicken breast, sliced thinly
- 2 tablespoons Panang curry paste
- 1 can (400 ml) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon sugar (preferably palm sugar)
- 1 bell pepper, sliced (any color)
- 1 cup green beans, trimmed
- 1 tablespoon vegetable oil
- Fresh basil leaves, for garnish
- Cooked jasmine rice, to serve
Instructions
- In a large skillet or wok, heat the vegetable oil over medium heat. Add the Panang curry paste and sauté for about 1–2 minutes until fragrant.
- Next, add the sliced chicken to the skillet. Stir-fry for about 5 minutes, or until the chicken is no longer pink.
- Pour in the coconut milk, stirring well to combine with the curry paste. Allow it to simmer for about 5 minutes, giving the flavors a chance to meld together.
- Add the fish sauce and sugar, adjusting the sweetness and saltiness to your taste. Stir thoroughly.
- Now, add the sliced bell pepper and green beans. Cook for an additional 5 minutes until the vegetables are tender yet crisp.
- Remove the skillet from heat. Garnish with fresh basil leaves.
- Serve your Panang Chicken Curry hot over a bed of steaming jasmine rice, and enjoy the explosion of flavors in every bite!
This recipe not only highlights the beautiful essence of Thai cuisine but also offers a comforting and satisfying meal that’s sure to please everyone at the table. Enjoy your culinary journey with this Panang Chicken Curry!